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International Journal of Fisheries and Aquatic Studies
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(ICV-Poland) Impact Value: 76.37, Impact Factor: RJIF 5.69
E-ISSN: 2347-5129, P-ISSN: 2394-0506

International Journal of Fisheries and Aquatic Studies

2014, Vol. 2, Issue 2, Part E

Effect of frozen storage on the quality of Catla (Catla Catla) fish loaves incorporated with Tofu and Whey protein concentrate


Author(s): Amandeep Kaur, S.S. Thind, Amarjeet Kaur, Ritika Walia

Abstract: Fish loaf, a minced meat product was prepared from Catla (Catla catla) fish meat, tofu, WPC (Whey Protein Concentrate), spices and other additives. Fresh and frozen stored (-18±2 °C) loaves were evaluated for cooking characteristics, microbiological and sensory quality after every 15 days interval. Cooking yield of loaves decreased significantly (P<0.05) and the shrinkage increased significantly (P<0.05) during the frozen storage period of one month. The total plate counts (TPCs) decreased significantly (P<0.05) during the frozen storage. The sensory evaluation scores for appearance, color, flavor, texture, juiciness and overall acceptability decreased significantly (P<0.05) during frozen storage. The loaves were found acceptable up to 30 days of frozen storage as per sensory evaluation scores.

Pages: 261-264  |  798 Views  9 Downloads

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How to cite this article:
Amandeep Kaur, S.S. Thind, Amarjeet Kaur, Ritika Walia. Effect of frozen storage on the quality of Catla (Catla Catla) fish loaves incorporated with Tofu and Whey protein concentrate. International Journal of Fisheries and Aquatic Studies. 2014; 2(2): 261-264.
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